Friday, November 6, 2015

Buttermilk Donuts

I have a real thing for hot donuts - can you tell? I've shared several recipes over the years - Little Pieces of Heaven and No Fry Instant Donuts I have yet to attempt them gluten free... so these are full fat, gluten-loaded... and well worth the belly ache. I may sometimes even make them for breakfast!

These are my new big love, I've adapted them from Ruby Tandoh of Great British Bake Off fame, from her Guardian column mine are much softer and less cakey than hers. The nutmeg and vanilla in these give a lovely snickerdoodle kind of feel to them.

Makes 6
Oil for deep frying
150g plain flour
40g caster sugar
1  3/4 tsp baking powder
1/4  tsp bicarbonate of soda
Pinch of salt
Small grating of nutmeg
1 medium egg
120 ml buttermilk
1 tsp vanilla extract

Heat oil in a deep fat fryer or deep pan to 190C/350F.

While the oil heats, prepare the dough. Combine all the dry ingredients in a bowl and mix briefly. Whisk the egg, buttermilk and vanilla together in a jug and pour into the dry ingredients. Stir together to get a thick batter which drops slowly off your spoon.

Drop into boiling oil - a heaped tablespoon for each one. Cook for about 2 minutes on the first side, turn over and cook for just under a minute on the second side. They need to be mid golden to be sure they're cooked through.

Once cooked, put onto a piece of kitchen towel to soak up any excess oil, then, while they’re still warm, then put into a dish and sprinkle over a few teaspoons of caster sugar.

Eat warm!


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